CO, Jenkintown

DIG INN Restaurant Teams•Jenkintown, PA

5d•$80,000 - $85,000

About The Position

The Chef Operator is the first in command of a restaurant and has ownership of the entire operation, including front- and back-of-house activities. This role builds and develops a team in a scratch-based kitchen, teaches culinary skills, and maintains culinary and operational standards. The Chef Operator manages logistics, delegates and multitasks in a fast-paced environment, and supports menu changes and operational initiatives through strategic, systematic planning. The Chef Operator partners directly with the Chef de Cuisine and collaborates with other restaurant leaders and the Field Leadership Team. The role oversees financial and operational performance, guest experience, employee relations, recruitment, training, and succession planning. It also requires regular communication with the restaurant team, guest-facing hospitality, technology troubleshooting, and compliance with Department of Health guidelines and company policies.

Requirements

At least 3 years of kitchen or restaurant operations management experience; the posting states a minimum range of 3–5 years.
Passion for real, good food and leadership skills to operate a scratch-based, constantly changing kitchen.
Willingness to pitch in wherever necessary.
Demonstrated ability to motivate and develop a high-performing team.
Ability to create systems and organization in a fast-changing environment.
Excellent communication skills and attention to detail.
Strong computer skills and ability to navigate multiple digital ordering systems.
Ability to learn technological platforms and work systematically with them.
Familiarity with restaurant costing and inventory software.
Ability to meet the physical requirements of the position, including frequently lifting up to 25 pounds and occasionally up to 50 pounds, with or without reasonable accommodation.
Desire for professional improvement and ongoing learning.
Ability and drive to network and build strong ties in the restaurant’s community.
Ability to assess multiple variables and find effective solutions to problems.
Department of Health and/or ServSafe certification.

Responsibilities

Manage the entire restaurant operation, including profit and loss responsibilities such as food cost, labor efficiency, guest experience, and sales.
Collaborate with the Chef de Cuisine on quality assurance processes and turn guest feedback into actionable team insights.
Manage new initiatives and scheduled launches while encouraging an entrepreneurial spirit among the team.
Monitor restaurant operations and ensure culinary standards and Department of Health protocols are followed.
Troubleshoot problems involving technology, systems, and offsite ordering platforms.
Provide hospitality to guests and delivery drivers, and train restaurant concierge staff to provide exceptional service.
Document and communicate employee relations conversations, including performance and GROW model conversations, to HR.
Manage restaurant recruitment by interviewing, hiring, and onboarding culinarians.
Review and collaborate on employee development plans with the Field Leadership Team and build succession plans.
Communicate verbally and digitally on a daily basis, and lead pre-shifts and Chef’s tables to share updates and goals.
Uphold DIG’s anti-discrimination and anti-harassment policies.
Train, mentor, and develop team members and future leaders.
Maintain oversight of front-of-house and back-of-house operations.